EditorialA plate of cookies shaped and iced like flowers and a Pop-Tart topped with plant-based sprinkles from Maison de Pawz, a dog bakery, and sold at Boris & Horton, a cafe in the East Village neighborhood of Manhattan, April 18, 2023. (Kholood Eid/The New York Times)
EditorialA plate of cookies shaped and iced like flowers and a Pop-Tart topped with plant-based sprinkles from Maison de Pawz, a dog bakery, and sold at Boris & Horton, a cafe in the East Village neighborhood of Manhattan, April 18, 2023. (Kholood Eid/The New York Times)
EditorialA plate of cookies shaped and iced like flowers and a Pop-Tart topped with plant-based sprinkles from Maison de Pawz, a dog bakery, and sold at Boris & Horton, a cafe in the East Village neighborhood of Manhattan, April 18, 2023. (Kholood Eid/The New York Times)
EditorialA plate of cookies shaped and iced like flowers and a Pop-Tart topped with plant-based sprinkles from Maison de Pawz, a dog bakery, and sold at Boris & Horton, a cafe in the East Village neighborhood of Manhattan, April 18, 2023. (Kholood Eid/The New York Times)
EditorialPalestinian employees produce the ice cream during summer season at an ice cream factory, Gaza city, Gaza Strip, Palestinian Territory - 19 Jun 2022
EditorialPalestinian employees produce the ice cream during summer season at an ice cream factory, Deir al-Balah, Gaza Strip, Palestinian Territory - 11 Jun 2022
EditorialClockwise from left, iced oatmeal cookies, cinnamon toast popcorn and gingerbread biscotti, in New York, Dec. 8, 2021. Food styled by Simon Andrews. (David Malosh/The New York Times)
EditorialA retail version of the Thai iced tea that Emshika Alberini serves at her restaurant in Littleton, N.H., May 28, 2021. (John Tully/The New York Times)
EditorialAn iced Valentine’s Day cake flavored with rose, lychee and raspberry, created by Kelly Miao, who fashions sweets for her business, Kemi Dessert Bar, from her apartment in Queens Feb. 3, 2021. (Stephanie Mei-Ling/The New York Times)